foodstuff
Crawfish 500g red garlic 200g beer, half a bottle of pepper, ginger 2g salt 5g.
Production step
1. First, we prepare 500 grams of crayfish, and clean them with a brush. It is best to buy this year's new shrimp, because the new shrimp skin is thinner and bluer, which can be pinched by hand. Last year's shrimp skin is harder and darker, and the meat has no taste. It is best to use the fresh shrimp in this season.
2. Remove the shrimp line, hold the tail, rotate it for 45 degrees, and easily pull it out.
3. Cut it from the back of the eyes, remove the shrimp sac, keep the shrimp brain, and cut it from the tail, so it is easier to absorb the flavor, and the shrimp sac must be removed.
4. Wash it with clean water, because there are heavy metals in shrimp capsules, so wash it until the water is clean. If you go well, don't worry that shrimp brains will flow into the water.
5 200 grams of red garlic, break it with your hands and pat the garlic cloves, which makes it easier to peel, and the garlic flavor of red garlic is stronger.
6. Then chop it into a paste, the finer the better, so that it can be adsorbed on the crayfish and make the taste stronger. Divide it into 2 pots and chop 2 grams of ginger into paste.
7. After the pan is hot, moisten the pan, add a proper amount of oil, add the crayfish and fry until the crayfish changes color. In restaurants, the oil temperature is 50%, and the cooking time is 10 second. I think the fried crayfish is more fuel-efficient and suitable for families to drain after frying.
8. Wash the pan, heat it, add a proper amount of Ming oil, add half of garlic, stir-fry until golden brown, and stir-fry garlic. At this time, add crayfish and stir-fry until it tastes delicious.
9. Add half a bottle of beer, and the crayfish can pass. Add appropriate amount of pepper, 5g of salt, and a little sugar to make it fresh. Simmer for 8 minutes on low fire, add the other half of garlic to increase the garlic flavor. 1 garlic is put twice, which can increase the garlic flavor concentration of crayfish. After smelling the garlic flavor, it can be taken out of the pot.
10. So a garlic-flavored crayfish is ready. The garlic is rich and the lobster is delicious.